The next day, Su Zifang was pulled up from (chuáng) by Xue Yi.

The phone screen flashed faintly: 5 a.m.

"Master...... Why is it so early today, isn't it half past five!" Su Zi put on her clothes with sleepy eyes (tào).

"I'm going to give you a training feast. ”

"From now on, I will talk to you for half an hour from five o'clock in the morning (chuáng), and I forgot to tell you yesterday, hurry up, everyone else is here. ”

After washing up in a hurry, Su Zifang followed Xue Yi back to the kitchen.

Sure enough, Zhao Xiaoman, Zhang Zidan and Mu Fei had already begun to prepare the materials for breakfast.

Su Zifang consciously stood next to Mu Fei and began to make peace.

"Why didn't you wake up early and didn't tell me?"

"I forgot to say it. ”

Just now Grandpa Xue came over and found out that you weren't there, so everyone remembered that no one told you.

"Now that everyone is together, let me briefly introduce the current situation (qíng). Xue Yi looked at the things on the desk and said loudly.

Several people put down their work and began to listen to the lecture.

"I won't say much about the whole competition (qíng), you should have seen the introduction yesterday, there is a limit on the number of people in each competition, at the moment you are just within the limit, you can add one more person, there is still a month before the competition starts, you can also keep an eye out for good chefs on the side (shēn). ”

"I won't say too much about this, but I'll mainly talk to you about the banquet dishes (qíng). ”

"Have any of you ever cooked a banquet dish?" Xue Yi glanced at.

Zhang Zidan silently raised his hand.

"I helped with a wedding reception in a previous restaurant, and I thought I had done it. ”

Xue Yi nodded after hearing this, slightly satisfied: "What dishes are there, let's talk about it." ”

"The traditional perfect feast, the dishes are flying with wings, tying the knot, relying on fish and water, giving birth to a noble son early, and a hundred years of ......good harmony."

Su Zifang: ......

Mu Fei: ......

"Aren't these all idioms, are they the names of dishes?"

"It's all the name of the dish, but it's a change of name. Zhao Xiaoman guessed.

Xue Yi looked at Su Zifang and Mu Fei in disappointment: "Usually don't just look at the recipes, you can only be a stove, and you can't be a chef if you don't know how to feast." ”

"The customs here in Jingling, the wings are like salted ducks, the knot is generally four meat, four vegetables and eight cold dishes, the fish and water are steamed white fish, the early birth of the noble son is longan lotus seed soup, and the hundred-year-old good is celery fried lily. ”

"Right, are these dishes?" Xue Yi looked at Zhang Zidan after speaking.

"That's right, that's what Master Xue said. ”

Xue Yi nodded, and then looked at a few people.

"What Zidan said is a typical wedding banquet dish, and in order to please the head, he will change the name of the dish to the relevant auspicious words. ”

Similar to this, there are birthday banquets, reunion banquets, business banquets, party banquets, reunion banquets, etc. For example, what are the names of the birthday banquet dishes, the pine crane prolongs life, wealth and longevity, the reunion banquet is family and everything is prosperous, the old and young are safe, and the family gathers, and the business banquet is what dragon and horse spirit, good luck is the head, and wealth from all directions ......"

"But these names don't matter, Yang Qiong can think about it, you must first determine the quantity and ingredients of the dishes. ”

"The banquet dishes should first be divided into occasions, what is the reason for the banquet, and secondly, it is necessary to understand the grade of the banquet that the host wants and the origin of the guests, and the chef should arrange the dishes. ”

"Under normal circumstances, a banquet should not include more than 30 dishes including cold cuts, (rè) dishes, snacks, soups, and main dishes, of which (rè) dishes need to account for more than 80%. ”

"But very few people are going to order so many banquet dishes now, so just in moderation. ”

"The grade of the banquet is relatively easy to understand, and the general banquet can be used (ròu) and common vegetables and fruits, as long as you prepare high-end ingredients to decorate the façade. Mid-range cuisine will use more diverse (ròu) poultry eggs (nǎi) and a quarter of high-end ingredients, and as for high-end banquets, most of them will use the essence of animal and plant raw materials, and the corresponding proportion of high-end ingredients will be increased to more than half. ”

"Master, what about the top banquets, for example, are the state banquets all top-quality ingredients?" Su Zifang suddenly interjected and asked.

"Top banquet?" Xue Yi snorted coldly.

"Your current level is not qualified to understand this level of knowledge, don't think that there is a good Longjing shrimp and think that it is a genius, even if it is a third chef, there are more than a dozen specialty dishes of this level!"

Su Zifang: ......

He was really just curious to find out.

He swears!

He really didn't have the unrealistic idea of wanting to go to a state dinner.

Xue Yi wanted to say more, but when he saw that the others also wanted to hear it, he still said: "Actually, the state banquet is not as exaggerated as it is rumored outside, but the requirements for the freshness of the ingredients are relatively high, and they will not deliberately prepare top ingredients." ”

"For example, the last time I went, our group made a total of 30 Longjing shrimps, which were transported from Linzhou the night before and made after water purification and aquaculture, and the practice was basically the same as what I usually do, nothing special. ”

"The next door group is responsible for different dishes, including chrysanthemum tofu, matsutake fish maw, fried syrup beef, and shrimp balls. ”

"It's just these ordinary dishes, which can be eaten in some good restaurants, but one chef does all the dishes. A state banquet is a chef who cooks a dish. ”

After Xue Yi finished speaking, he said with a new straight face: "I don't tell you this because I'm afraid that you don't think it's a challenge, after all, the chef who struggled to the state banquet still makes these ordinary dishes, it still sounds very boring." ”

The four of them hurriedly shook their heads.

"Well, it's good to have this idea!" Xue Yi approvingly: "Actually, top-quality cuisine is not necessarily made with top-quality ingredients, but top-quality ingredients will allow the chef to have more (cāo) space for cooking." ”

"For example, the five flowers (ròu) you just chopped the filling can actually be used to make braised (ròu), but you have to trim off the excess fat (ròu), and pay more attention to relieving greasy than the seven layers (ròu). Of course, that doesn't mean it can't be used to make ròu, it's just a bit more troublesome. That's it. ”

"It's the same with banquet dishes. Su Zifang turned his words and returned to the topic.

"What is different from the usual meal is that the banquet dishes are small and varied, and we must ensure that the main ingredients of each dish are not repeated as much as possible, and we must also pay attention to the season and the guests. ”

"If it is divided into (chūn) sour, bitter in summer, bitter in autumn, and salty in winter, according to the eating habits of guests, it is divided into southern sweet, northern salty, eastern spicy, and western sour. ”

"You should all know about nutrition, so I won't say much about it. ”

"Yes, I forgot to mention that banquet dishes generally have requirements for the order of serving, so it can be said that the same table of dishes, different order of serving will also affect the final dining experience. ”

"Some of the more elaborate feasts are served in the order of head, fried, stewed, fish, row, vegetarian, sweet, and soup, and the dishes with similar tastes can be separated in the middle. ”

After Xue Yi finished speaking, he let out a long breath: "It's enough to briefly introduce so much, you guys are busy with business affairs (qíng) first." ”

"When waiting for the staff to eat, each person will have two dishes, and make a table of eight dishes and one soup, so that everyone can taste your craftsmanship. ”

It's Master (Grandpa Xue, Master Xue)!

The kitchen immediately responded, and began to think about what to cook later.